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This recipe comes from Easy Vegan Cooking by Leah Leneman. It is gluten free.

Sweet and Sour

1 lb (450g) tofu, cut into small cubes
1 bunch spring onions, finely chopped
4 tbsp vegetable oil
1 lb (450g) tomatoes, skinned and chopped
14-16oz (400-450g) pineapple chunked
3 oz (85g) almonds
2 tsp cornflour
4 tbsp soya sauce

1. Saute the tofu and spring onions in the oil for 3 minutes. Add tomatoes to the pan and cook for 5 minutes. Drain pineapple and add to pan with almonds. Cook for 2-3 minutes.

2. Dissolve the cornflour in the soya sauce and pour the mixture over the vegetables and tofu. Stir well until thickened and simmer for a minute or two.

3. Serve with brown or white rice.